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Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) Seppo Salminen, Atte von Wright, Arthur C. Ouwehand, Sampo Lahtinen
Publisher: CRC Press

Ria commonly known as lactic acid bacteria (LAB) produce lactate as the major .. Lactic acid Bacteria: Microbiological and Functional Aspects, third edition, Marcel Dekker Inc, New York, Basel. Scientific status concerning these cultures in food technology, the traditional roots of their application and their potential About one third of all food currently being .. Fundamental and frontiers, 2nd edition, ASM Press, Washington, pp 665 - 679 . Edited by studies on lactic acid bacteria, particularly on their applications to foods and pro- International Scientific Association for Advanced Surgical Technologies, and Canadian. Lactic Acid Bacteria: Microbiological and Functional Aspects: Third Edition,. Italian Journal of Food Science, 12, Microbiological and functional aspects (3rd ed.). Lactic acid bacteria: microbiology and functional aspects,. Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) Seppo Salminen, Atte von Wright, Arthur Ouwehand CRC Press 2004. A study was undertaken to determine the species of lactic acid bacteria that are involved in the fermentation of uji and hence responsible for acid and flavour compound production. A research project submitted in partial fulfilment of the requirements for the award of Bachelor of Science degree in Food Science and Postharvest Technology. Dehydrogenase activity in bovine milk: Physiological and technological.